Description
Easy One-Bowl Pumpkin Muffins are quick, cozy, and perfect for busy mornings. Made with pumpkin, warm spices, and vanilla, they bake up soft, fluffy, and golden in under 30 minutes.
Ingredients
1 can (15 ounces) pumpkin puree, not pie filling.
1 3/4 cups all-purpose flour, spooned and leveled.
3/4 cup granulated sugar
1/4 cup light brown sugar, packed.
2 large eggs, room temperature.
1/2 cup neutral oil (vegetable or canola).
1/4 cup milk or evaporated milk.
2 teaspoons pure vanilla extract.
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves.
1 teaspoon baking soda
1 teaspoon baking powder.
1/2 teaspoon fine sea salt.
Optional: 3/4 cup mini chocolate chips or chopped pecans/walnuts; coarse sugar for topping.
Instructions
1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners; lightly mist liners for easy peel.
2. In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
3. Add pumpkin, sugars, eggs, oil, milk, and vanilla to the same bowl; whisk until smooth and glossy.
4. Switch to a spatula and fold just until the batter comes together; leave a few faint flour streaks for tenderness.
5. Fold in optional chocolate chips or nuts; keep total mix-ins to 1 cup to maintain rise and soft crumb.
6. Scoop batter evenly into 12 cups, filling nearly to the top for tall domes; sprinkle coarse sugar if desired.
7. Bake 18–22 minutes until a tester shows a few moist crumbs; rotate pan at 12 minutes for even color.
8. Cool in the pan 5 minutes, then move muffins to a rack to finish cooling for clean, fluffy texture.
Notes
Use room-temp eggs for better rise.
Do not overmix; gentle folding ensures tenderness.
For higher domes, rest filled pan 10 minutes before baking.
Portion evenly with a heaping 1/4-cup scoop.
Storage: airtight at room temp 3 days; freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg